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Blueberry Scones


• 4 cups all-purpose flour
• 6 tablespoons sugar
• 4 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• ¼ tsp nutmeg
• 1/2 cup plus 2 tablespoons cold butter
• 2 eggs
• 3/4 cup plus 2 tablespoons milk, divided
• 1 1/2 cups fresh or frozen blueberries


In a bowl, combine the flour, sugar, baking powder, nutmeg and salt; cut in butter until mixture resembles coarse crumbs. In a bowl, whisk eggs and 3/4 cup milk; add to dry ingredients just until moistened. Turn onto a lightly floured surface; gently knead in the blueberries.
Divide the dough in half. Pat each portion into an 8-in. circle; cut each into eight wedges. Place on greased baking sheets. Brush with remaining milk. Bake at 375° for 15-20 minutes or until tops are golden brown.

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